Ingredients
- 4 boneless, skinless chicken thighs
- 2 tbsp cornstarch
- ½ tsp salt
- ½ tsp black pepper
- 2 tbsp oil (for frying)
- 2 tbsp unsalted butter
- 3 cloves garlic, minced
- 8 oz cremini or button mushrooms, sliced
- ½ cup dry white wine (or extra chicken stock)
- 1 cup chicken stock
- ¾ cup heavy cream
- ½ cup grated Parmesan cheese
- 1 tbsp soy sauce
- 1 tbsp fresh parsley, finely chopped
- 1 tsp fresh rosemary, finely chopped
- 1 tsp fresh thyme, finely chopped
Instructions
- Prepare the Chicken: In a bowl, mix cornstarch, salt, and black pepper. Pat the chicken dry and coat lightly with the mixture.
- Sear the Chicken: Heat oil in a large skillet over medium heat. Sear chicken for 5-7 minutes per side until golden brown and cooked through. Remove and set aside.
- Cook the Mushrooms: In the same pan, melt butter over medium heat. Add garlic and cook for 1 minute until fragrant. Stir in mushrooms and cook until they release moisture and turn golden brown.
- Deglaze the Pan: Pour in white wine, scraping up any browned bits from the pan. Let it cook for 1-2 minutes until reduced.
- Make the Sauce: Add chicken stock, heavy cream, Parmesan, soy sauce, parsley, rosemary, and thyme. Stir and let simmer for 5 minutes until the sauce thickens.
- Combine & Serve: Return the chicken to the pan, coating it in the sauce. Simmer for 2-3 more minutes. Serve hot over pasta, rice, or mashed potatoes.
Notes
- Chicken substitutes: Use chicken breasts or bone-in thighs (adjust cooking time).
- Mushroom options: Try shiitake, portobello, or wild mushrooms for deeper flavor.
- Dairy-free version: Use coconut cream or cashew cream instead of heavy cream.
- Storage: Refrigerate for up to 3 days or freeze for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Comfort Food
